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For
the Parsnip Cream |
| |
|
3
ea. - Sheets of gelatin
4 ounces- Fresh sea urchin row
4 TBS.- Almond oil
4 TBS.- olive oil
2/3 C. - Reduced Parsnip juice
2/3 C. - parsnip cream (Cream infused
with chopped parsnip, cooled) |
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Soak
the sheets of gelatin in cold water
and drain well. Dilute the ‘bloomed’
gelatin in the warm parsnip juice and
place in a blender. Emulsify with the
urchin and the oils. Once emulsified,
allow it to begin to set and whip. Whip
the parsnip cream and fold into the
oil base. Cool until needed. Reserve
cold for up to two days. |
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For
the Grapefruit salad |
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|
1
Ea. - Ruby Red grapefruit (in segments,
no pith)
1 TSP.- tarragon
TT- Fleur de sel and pepper
1 TBS.- olive oil
1 C. - Red grapefruit juice (reduce
to 1 TBS. and Strained) |
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Combine
the chilled reduction and the oil and
season well. Drizzle into the small
dice of grapefruit segments and minced
tarragon. |
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For
the crab salad |
| |
|
1
C. - Fresh Dungeness crab meat
2 TSP.- olive oil
1 TSP.- Yuzu juice
TT- salt and pepper |
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Moments
before serving combine all of the chilled
ingredients and place in a mold to serve. |
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For
the garnish |
| |
|
1
TBS- Toasted Almonds (crushed and sieved)
1 TSP.- lobster row dust
2 TBS.- micro arugula and red orach |
| |
To
present, arrange the grapefruit salad
onto a plate with a square mold and
fill about ¼ - inch high. Arrange
the marinated crab on top and garnish
the top with the various garnishes.
Decorate around the plate with the parsnip
cream and the micro herbs. Serve chilled. |
